Belgian Dubbel II - Beer Recipe - Brewer's Friend

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Belgian Dubbel II

188 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Me/Westmalle
Calories: 188 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Tuesday February 20th 2018
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1.062
1.008
7.2%
22.9
17.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.20 kg Belgian - Pilsner5.2 kg Pilsner 37 1.6 80.4%
350 g German - CaraRed350 g CaraRed 34 20 5.4%
80 g German - Carafa II80 g Carafa II 32 425 1.2%
430 g Belgian Candi Sugar - Amber/Brown (60L)430 g Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 6.6%
410 g Candi Syrup - Belgian Candi Syrup - Dark (80L)410 g Belgian Candi Syrup - Dark (80L) - (late boil kettle addition) 32 80 6.3%
6,470 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
39.70 g Styrian Goldings39.7 g Styrian Goldings Hops Pellet 3.5 Boil 60 min 15.87 52.4%
8 g Saaz8 g Saaz Hops Pellet 3.8 Boil 60 min 3.47 10.6%
14 g Saaz14 g Saaz Hops Pellet 3.8 Boil 15 min 3.01 18.5%
14 g Saaz14 g Saaz Hops Pellet 3.8 Boil 2 min 0.51 18.5%
75.70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride Water Agt Mash 1 hr.
1.30 g Epsom Salt Water Agt Mash 1 hr.
3.60 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 274 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Added to mash
3.6g Gypsum
1.3g Epsom
6g Cal Chloride
2.3g Tartaric acid
Mash ph was 4.5 (4.8) so added .25tsp baking soda and raised to 4.9 (5.2) at 66°C.
Also added 2tsp of cinnamon with mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mash Infusion -- 65 °C 85 min
Add dark grains Infusion -- 72 °C 5 min
Mash out Infusion -- 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.9
Mash volume with grains 20.6
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 22 L) 19.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.3 L) 30
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 24
Going into fermentor 24
Total: 36.5  
Equipment Profile Used: System Default
 
Notes

Brewed 26-5-18

Carafa II special (dehusked) malt used
Very slow sparge
Pre-boil 1.044
OG 1.062

After a very good brew day I had a lot of trouble getting temp from 16°C to the 17/18 range I was hoping. Dropped to 15°C overnight and took 2.5 days to begin fermentation.
Then I overshot temp up to 21/22°C following that.
Tasted on 29-5-18 and tasted good with no off flavours or infection.
1.020 31-5-18 - Temp around 21°C, tasting good with light alcohol on nose. Moderate fruity esters, hints of banana and dark fruits. Plenty of malt character and yeast character.
1.008 3-6-18 Temp around 22°C, tasting good still. Good balance between malt, esters and bitterness.
FG1.008
Bottled 17-6-18
9/8/18 Drinking quite well. Not as happy as I would like but still a very good beer. Too dark for the style. Next time I’ll use only 60L Belgian Candi syrup. Less syrup overall. I will also improve yeast pitch rate and temp control.

Bronze Medal winner 2018 QABC.



Award Winning Recipe
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  • Last Updated: 2019-06-26 10:53 UTC